I really don't have time for this nonsense

Well, here I am again... blogging. I'm now in grad school and absolutely loving the craziness. After baking some muffins during a snow day today and taking photos, I decided I needed to share/document them in some way other than writing in my recipe book. Also, sometimes I just feel like writing nonsense, which might also end up here along with art projects, smiling faces, etc.

Let's Christen this bad boy with today's (almost) intuitive muffin creation.

Maple Almond Fig Muffins (Gluten Free, refined sugar free)

• 1/2 c mixture of different gluten free flours including: Bob's Biscuit and Baking mix (contains salt, xantham gum, cornstarch, and baking powder) buckwheat flour, sweet rice flour
• 1/2 c Bob's Mighty Tasty Hot Cereal (gluten free)
• 1/2 tsp baking powder
• 1 egg
• 1/4 ish c grade B maple syrup (more for drizzling on top)
• 1 c almond milk
• 1 tsp  vanilla
• 2 Tsp canola oil
• 1 c chopped figs
• 1/2 c homemade apple sauce
• 1 tsp cinnamon
• 1/4 c sliced almonds

Preheat oven to 350ºF. Lightly butter (or more!) muffin tin. Sift flours and baking powder into small-medium bowl and set aside. Chop figs. Mix egg, maple syrup, almond milk, vanilla and oil. Add dry ingredients to wet. Stir in figs. 

Fill muffin cups about 3/4 full. Top with a sprinkling of sliced almonds and press lightly into batter. Drizzle with a bit of maple syrup. 

Bake for about 25 mins* I accidentally baked them in 2 tins stuck together, which may have actually avoided burning the muffins, and I baked them for 10 minutes longer.

Makes 1 dozen muffins

These are a hearty, slightly crunchy and not too sweet muffin. Feel free to substitute as you like with other dried fruits and different sweeteners and of course, egg substitutes to make these vegan-gluten free. Bake away and let me know what you think.